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Friday, March 9, 2012

More Wedding Cake Recipes

In the 1800's this white wedding cake recipe was called the 1-2-3-4 cake.
It's easy to remember (1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs), and easy to prepare.
The egg whites are beaten separately and folded into the batter at the end for added lightness.
I have used this recipe with variations for 25 years and always have gotten good results.
For a three tier wedding cake for 150 people you will have to multiply this times 6. I have done that for you below.
White Wedding Cake

3 c. sifted all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. unsalted butter (2 sticks at room temperature)
2 c. granulated sugar
4 eggs (separated)
1 c. milk
1 tsp. vanilla extract
Preheat oven to 350.
For lemon cake add-zest of 2 lemons
Sift together flour, baking powder, and salt. Set aside
In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla. At this point you may add flavoring touches if desired.
In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes.Invert the cakes onto racks.
If you are making lemon cake brush add this wonderful lemony syrup over the cakes.
¼-1/2 cup of sugar and the juice of 2 lemons. Double or triple for a wedding cake.

Preheat oven to 350. Spray cake pans with nonstick spray and line with parchment paper; spray parchment. Sift baking soda, flour and salt; set aside. Whisk the milk and egg white together in a separate bowl; set aside. Beat butter until soft and creamy. Gradually add sugar and cream butter and sugar until light and fluffy (3 minutes.) Add vanilla and beat until mixed. Alternately add flour mixture and milk mixture in 4 additions. Divide batter evenly between pans and bake for roughly 25 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs sticking to it. Cool on racks for 5 minutes. Remove cakes from pan and parchment and cool on racks until completely cooled.
Recipe for Chocolate Wedding Cake
Who doesn’t love chocolate? This is a rich and delicious chocolate wedding cake recipe.
1 cup cake flour (sifted)
1/3 cup Dutch processed cocoa powder
½ tsp. baking soda
1/3 cup unsalted butter cut into tablespoon pieces
¾ cup plus 2 tbsp. sugar
2/3 tsp. vanilla extract
1 ½ eggs
2/3 cup whole milk
Instructions
Preheat oven to 350. Spray cake pans with nonstick spray and line with parchment paper; spray parchment. Sift together cocoa, baking soda, flour and salt; set aside. Beat butter until soft and creamy. Gradually add sugar and cream butter and sugar until light and fluffy (3 minutes.) Add vanilla and beat until mixed. Beat in eggs one at a time. Alternately add flour mixture and milk in 4 additions. Divide batter evenly between pans and bake for roughly 35 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs sticking to it. Cool on racks for 5 minutes. Remove cakes from pan and parchment and cool on racks until completely cooled.
Recipes for Fillings for Wedding Cakes
Below are two recipes for wedding cake fillings that you can use when making a wedding cake. You can also mix in flavorings (like almond extract) or other items (like strawberry jam) into buttercream icing to make your own wedding cake filling.
Lemon Cake Filling Recipe
This is a great light wedding cake filling recipe for summer or spring wedding cakes.
16 eggs separated
3 cups sugar (sifted)
12 tbsp. fresh lemon juice
8 tsp. fresh lemon zest
2 tsp. real vanilla extract
6 cups whipping cream
12 tbsp. sugar (sifted)
Instructions
Beat whipping cream with electric mixer until it becomes whipped cream. Set aside. Mix together egg yolks, 3 cups of sugar, lemon zest and lemon juice in a medium bowl. Transfer to a double boiler and heat over simmering water. Stir constantly until mixture becomes thick. Remove from heat and place mixture into the refrigerator for cooling. Once mixture is cool, add vanilla and whipped cream. In a separate bowl, beat egg whites and slowly add remaining sugar. Beat whites until soft peaks form. Fold egg white mixture into cooled lemon mixture and chill until set (about 2 hours.)
Chocolate Ganache Wedding Cake Filling Recipe
This is a delicious and rich wedding cake filling.
24 oz. bittersweet chocolate (finely chopped)
2 ½ cups heavy cream
Instructions
Place chopped chocolate into a bowl. Slowly heat the heavy cream in a medium saucepan until it comes to a simmer (do not boil.) As soon as the cream starts to simmer, remove it from heat and pour it gently over the chocolate. Let sit for 3 minutes, and then stir with a spoon to blend the cream and chocolate. The mixture should be smooth. Allow it to cool for a few minutes until slightly thickened.
Wedding Cake Icing Recipes
Buttercream Wedding Cake Icing Recipe
The classic icing recipe, buttercream is easy to work with for novices. Be sure to properly chill before using.
6 cups confectioners sugar (sifted)
1 cup unsalted butter (softened)
¾ cup solid shortening
2 tbsp. water
2 tbsp. real vanilla extract
Pinch of salt
Instructions
Place all ingredients into a bowl and blend with electric mixer for 4 to 5 minutes. Refrigerate icing to prepare it for use.
Royal Wedding Cake Icing Recipe
This icing is a bit more stiff than buttercream. It’s good for more intricate designs.
3 egg whites
3 tsp. cream of tartar
4 cups confectioners’ sugar (sifted)
Instructions
Place all ingredients into a bowl and beat with electric mixer at low speed for 2 minutes. Set mixer to high speed and mixture for 10 minutes. Icing is ready when you can drag a knife through it leaving a clear path that holds its shape.

Place butter in large bowl. Beat on low 30 seconds. Add sugar about a cup at a time, beating on low between each addition. Add 3 tablespoons milk, vanilla and cinnamon. Beat on medium 1 minute.
Blend in up to 1 tablespoons of milk if frosting is too thick.

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About Me

I've just recently had publish several cookbooks. They are as follows:
1) A Sinful World of Cheesecakes
2) Chocolate Isn't For Desserts Anymore
3) Cakes, Cookies and Pies
4) Cheesecakes Galore!
5) The Man and His Grill
6) The Ultimate Desserts Cookbook The first cookbook is in book form and the rest are in ebooks format.